Adapted from thelemonbowl.com
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Ingredients
- Meat and Marinade
1-2 pounds boneless skinless chicken breast or thigh or lean pork (tenderloin, boneless chops, or roast), cut into 1″ cubes
2 tablespoons (30 ml) olive oil
2 tablespoons (30 ml) lemon juice (fresh is best, but bottled also works)
zest of one lemon (can omit if using bottled lemon juice)
3 medium-large cloves garlic, minced
3/4 teaspoon regular salt or 1 1/2 teaspoons kosher salt (about 4 grams)
1 tablespoon dried mint or 2 tablespoons fresh chopped mint
2 teaspoons dried oregano or 4 teaspoons fresh chopped oregano
1 teaspoon red chili flakes or 1/4 teaspoon cayenne pepper
- Kabob Vegetables (per pound of meat)
1-2 large medium red onions, cut into eights
2 long hot chili peppers
Directions
- Chop the meat into 1″ cubes and set aside.
- In a bowl that is just big enough to hold the meat, mix the olive oil, lemon juice, lemon zest, garlic, salt, mint, oregano, and chili/cayenne pepper. Add the meat cubes and toss to mix
- Allow to marinate for 30 minutes or up to 4 hours.
- When the meat has 30 minutes left to marinate, soak 4-8 skewers in water. The number of skewers depends on the amount of meat and vegetables.
- Preheat the grill.
- Thread the meat and vegetables onto the skewers. Pack the skewers relatively tightly.
- Cook the skewers for 4 minutes on one side. Flip and grill until the meat is done (165 F for chicken breast, 180F for chicken thighs, or 150 F for pork).
- Remove from grill and allow to rest 5 minutes.
- Serve with mint cucumber yogurt sauce.